These soft cut out sugar cookies keep their shape in the oven, bake up tender instead of crisp, and wear a smooth sweet icing that sets with a soft shine.
The dough is rolled out between sheets of parchment and chilled before cutting, which means no sticky counters and very little spreading. The recipe makes about 24 cookies, and the whole project takes about 3 hours, mostly chilling and cooling.
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Why This Soft Cut Out Sugar Cookies Recipe Works
Rolling the dough between parchment keeps it from picking up extra flour, which can make cut out cookies tough. A uniform 1/4 inch thickness helps every cookie bake at the same speed.
The dough rests in the refrigerator for 1 to 2 hours, so the butter firms up before baking. Cold dough holds crisp edges when cut and bakes at 375 degrees F for just 8 to 10 minutes, which keeps the middles soft.
A small amount of almond extract rounds out the vanilla, and the icing gets a spoonful of light corn syrup so it dries smooth without turning hard or chalky.
Ingredients for Soft Cut Out Sugar Cookies
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract (for the icing)
- Gel food coloring, optional
Butter: Softened butter should give slightly when pressed. Because it is salted, the added salt drops to 1/4 teaspoon.
Eggs: Room temperature eggs blend smoothly into the creamed butter and sugar.
Corn syrup: A little light corn syrup keeps the icing glossy and gives it a soft bite once it dries.
Almond extract: Use the full 1/2 teaspoon for a bakery flavor, or cut it to 1/4 teaspoon for a milder taste.
How to Make Soft Cut Out Sugar Cookies
1. Whisk the dry ingredients. Whisk the flour, baking powder, and salt in a bowl and set it aside.
2. Cream the butter and sugar. Beat the butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
3. Add the eggs. Beat in the eggs one at a time, then add the vanilla and almond extracts and mix until smooth.
4. Make the dough. Add the flour mixture in thirds on low speed until a soft dough forms.
5. Roll and chill. Divide the dough in half, roll each half between parchment to 1/4 inch thick, slide the sheets onto a tray, and refrigerate for 1 to 2 hours.
6. Cut and bake. Heat the oven to 375 degrees F. Cut shapes from one sheet at a time, set them 2 to 3 inches apart on lined baking sheets, and chill for 10 minutes. Bake for 8 to 10 minutes until the edges are light golden.
7. Cool and ice. Cool 5 minutes on the pan, then move to a rack until fully cool. Whisk the powdered sugar, 3 tablespoons of milk, corn syrup, and vanilla until smooth, adding more milk a little at a time. Tint, spread, and let set.
How to Serve Soft Cut Out Sugar Cookies
Let the icing set for about 1 hour before stacking. These cookies are ideal for seasonal cookie boxes next to madeleine cookies, cinnamon roll cheesecake cookies, and edible red velvet cookie dough, or beside a pan of blueberry crumble muffins at a brunch. Serve them with cold milk or hot cocoa.
How to Store and Reheat Soft Cut Out Sugar Cookies
Store the iced cookies in an airtight container at room temperature for up to 1 week, with parchment between layers once the icing is fully dry. Freeze unfrosted baked cookies for up to 3 months and thaw them at room temperature before icing.
Tips and Variations for Soft Cut Out Sugar Cookies
Chill thoroughly. Firm dough cuts cleanly and keeps its edges in the oven.
Flour lightly. Use as little flour as possible when rolling, and brush off any extra before baking.
Cut close together. Cut shapes as close as you can, then gently press the scraps together and re roll once.
Match sizes. Put similar sized shapes on the same pan so they bake evenly.
Watch the edges. Pull the pan when the edges are barely golden. The centers stay soft.
Cool completely. Warm cookies melt icing, so wait until they are fully cool.
Adjust the icing. Add milk in small splashes. Thicker icing outlines, and thinner icing floods.
Skip the raw dough. The dough contains raw eggs and flour, and Ohio State University Extension advises against eating it.
Frequently Asked Questions About Soft Cut Out Sugar Cookies
What makes soft cut out sugar cookies stay soft?
A short bake at 375 degrees F, pulling them while the edges are only lightly golden, and storing them airtight keeps them soft.
How do I keep soft cut out sugar cookies from spreading?
Chill the rolled dough for at least 1 hour and chill the cut shapes for 10 minutes before baking.
Can I freeze soft cut out sugar cookies?
Yes. Freeze the baked, unfrosted cookies for up to 3 months, then thaw them and add the icing.
Can I use unsalted butter?
Yes. Use 1/2 teaspoon of salt in the dough in place of the 1/4 teaspoon.
How thick should I roll the dough?
Roll it to 1/4 inch. Thinner cookies turn crisp, and thicker ones need a minute or two more in the oven.
Soft Cut Out Sugar Cookies with Icing
Equipment
- Electric mixer
- Rolling Pin
- Parchment paper
- Cookie cutters
- 2 to 3 baking sheets
Ingredients
Main Ingredients
- 2 ¾ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup salted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cup powdered sugar sifted, for the icing
- 3-4 tbsp milk add gradually
- 2 tbsp light corn syrup
- ½ tsp vanilla extract for the icing
- 1 gel food coloring optional
Instructions
Cooking
- Mix the dry ingredients. Whisk flour, baking powder, and salt together. Beat the butter. Cream 3/4 cup butter with the sugar for about 3 minutes until fluffy.
- Add eggs and flavor. Mix in the eggs one at a time, then the vanilla and almond extracts. Form the dough. Mix in the flour on low speed until a soft, cohesive dough forms.
- Roll and rest. Roll two portions between parchment to 1/4 inch and refrigerate 1 to 2 hours until firm.
- Cut. Heat the oven to 375 degrees F. Cut shapes, space them 2 to 3 inches apart, and chill 10 minutes.
- Bake. Bake 8 to 10 minutes until the edges are light golden. Cool 5 minutes on the pan, then fully on a rack.
- Ice. Whisk powdered sugar, 3 tbsp milk, corn syrup, and vanilla until smooth and tint if desired. Spread on cooled cookies and let set.
